Raw Sparkling Cider
Pétillant-Naturel (Pét-Nat)
Real Pét-Nat doesn't contain preservatives. If the label says otherwise it isn't Pét-Nat.
Wild yeast, bottled mid-ferment & capped while it's still alive.
No preservatives & no chemical kill-off while growing.
Light, fresh, naturally sparkling.
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​Pét-Nat has a bad reputation in Australia, and it's earned.
Real Pétillant-Naturel is wild yeast fermentation, bottled before it finishes. Wild yeast can't survive much past 11% alcohol, so the ferment simply stops — capped in the bottle with a little natural sparkle and a touch of residual sweetness. Nothing added, nothing needed. It's one of the oldest and simplest ways to make a sparkling drink, and when it's done properly, it's genuinely delicate.
Most Australian "Pét-Nat" isn't this. Vineyards spray to kill wild yeast before it's even picked. Wineries add more chemicals to finish the job. Commercial yeast takes over, sugar and champagne yeast are dosed in to force a second fermentation, and the result gets bottled as something it isn't. That's not first ferment — that's secondary fermentation wearing a borrowed name.
You can tell the difference without tasting a drop. Genuine wild-ferment product doesn't need preservatives — there's nothing unstable left to preserve. If a label says "contains preservatives," or the ABV is higher than wild yeast can naturally reach, you're not holding what the label claims.
Ours is the real version. Wild-fermented, bottled while it was still working, capped with nothing added and nothing taken away.
Cloudy, alive, and honest .
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Brut-Nature (Fizzy Apple)
The original sparkling wine. Invented in England.
Made with apples. Not Grapes.
Our cider method was presented to the Royal Society in 1662 by Christopher Merret.
Champagne borrowed the bottle three decades later.
Nothing added, nothing removed, yeast still resting in the bottle. The original English method.
The first sparkling fruit wine bottled anywhere was a cider, in Herefordshire — recorded by John Beale, a celebrated intellectual who documented cidermaking as part of developing the scientific method.
The breakthrough wasn't the ferment - it was the bottle.
It took glass strong enough to contain pressure, made possible by hotter English coal-fired furnaces — coal used in part because the timber that would have gone to charcoal was being claimed by the Navy's shipyards instead.
That glass most likely came out of a foundry at Newnham on Severn, close enough to Herefordshire that it could survive the journey without breakage.
.Sir Kenelm Digby, one of the era's more colourful minds, is credited with contributing some of the chemistry behind it.
In 1662, Christopher Merret presented a detailed paper about English sparkling wine to the Royal Society.
Dom Pérignon didn't import English bottles to bottle his own sparkling wine for another thirty years.
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Our Brut Nat cider follows the original English method exactly: fully fermented, matured cider, a touch of sugar added, sealed to ferment a second time in the bottle.
Nothing added beyond that, nothing taken out — the yeast stays in the bottle, the way it did before anyone thought to riddle and disgorge it out.
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Not a tribute to the Champagne method.
This is the method that Champagne borrowed.
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